A slightly sweet side dish that pairs well with grilled fish or roasted chicken.
Raw radishes are crunchy and spicy. But when you roast them, they’re spicy flavor mellows out and they take on a soft, almost creamy texture. Drizzled with an rosemary-infused brown butter and tossed with radish greens, roasted radishes are a sweet side dish.
While many people love radishes, few know that the radish tops are edible too. Radish leaves have a mild peppery flavor. They also happen to look stunning with the vibrant red tones of the roasted radishes.
Remove radish leaves and place in a bowl of ice-cold water. Swirl around with your hand to remove all dirt from the leaves. Lay on a paper towel to dry.
Cut radishes in half and place in a mixing bowl. Drizzle with olive oil and add kosher salt. Place on a baking sheet cut-side-down and bake at 425 degrees for 25-30 minutes. Radishes should be tender when poked with a knife.
Meanwhile, add butter to a skillet over medium-high heat. Stir frequently with a wooden spoon until butter begins to darken, about 5 minutes. Stir in fresh rosemary. Keep on heat until butter turns golden brown, about 3-4 minutes, and then remove from heat.
Once radishes are roasted, add them to radish greens. Add the rosemary-infused brown butter. Toss together and serve.
Recipe courtesy of Josie's Organics.
This dish pairs really well with grilled fish or roasted chicken. If you are serving a large group, this recipe is very easy to double. Thanks to our brand partner Josie’s Organics for teaching us this yummy recipe!
Do you love radishes? What’s your favorite way to prepare them? Let us know in the comments below.